Buttermilk Pie

Lauren made this delicious pie for Mother’s Day brunch and I just had to share.  It was really delicious.  We had no idea what to expect, but it was the perfect balance of sweetness and creaminess.  It was perfect with a plate of fresh berries…we skipped the whipped cream.  We all felt it was a rich enough pie on its own.
buttermilk pie with berries

I’ll keep this recipe in the arsenal when I need to use up buttermilk!

for the crust, you will need:
1½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoons cold butter, cubed
3 tablespoons cold shortening, cubed
4 to 5 tablespoons ice water

Pulse the flour, sugar and salt in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse quickly until mixture resembles pea-sized crumbles. Drizzle 4 tablespoons of the ice water, and pulse again until dough clumps together.  If necessary, add more water 1 tablespoon at a time. Gently shape dough into a flat disk, wrap in plastic wrap, and chill for at least 30 minutes.

Preheat oven to 400°F.  On a floured surface, roll dough into as close to a 12-inch circle as possible, keeping the thickness about 1/8 inch. Fit into a 9-inch pie plate and crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.

Bake the crust for 10 minutes. Remove weights and parchment paper, and bake 8 to 10 more minutes or until lightly browned. Transfer to a wire rack, and cool for at least 30 minutes.

for the filling, you will need:
1½ cups sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup buttermilk
½ cup butter, melted
1 tablespoon loosely packed lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Preheat your oven to 350°F. In a large bowl, combine the sugar and flour.  Whisk together eggs, buttermilk, butter, lemon zest/juice and vanilla in a separate bowl.  Add to flour mixture and whisk until combined.  Pour into crust and bake for about 45 minutes (shield the crust edges with aluminum foil after 15 minutes). Let cool for at least 1 hour before serving.  Serve with fresh berries and whipped cream if you wish.

serves: 8-10
time: 2 hours for crust + 10 minutes pie prep + 45 minutes pie baking + 1 hour pie cooling
from: Pam Lolley, Southern Living – MAY 2014

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